Ma Jian Leung Mein (Cold Sesame Noodles)
"This recipe is similar to the one offered by the New York City Chinatown restaurant Hwa Yuan in the 1970′s."
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 lb Chinese egg noodles (fresh or frozen)
- 1⁄4 cup toasted sesame oil
- 3 1⁄2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons shaoxing wine
- 2 tablespoons sesame paste
- 2 tablespoons smooth peanut butter
- 1 tablespoon sugar
- 2 1⁄2 teaspoons chili paste with garlic (sambal oelek)
- 2 teaspoons toasted sesame seeds
- 2 garlic cloves, finely chopped
- 2 scallions, thinly sliced
- 1 piece ginger, peeled finely chopped (1 1/2 inch)
- 1 small cucumber, peeled seeded julienned
- 1 carrot, peeled julienned
- chopped roasted peanuts (garnish)
directions
- Bring a large pot of water to a boil. Add noodles and cook until barely tender (about 5 minutes). Drain in a colander, rinse with cold water, and drain again.
- Transfer to a bowl and add 3 tbsp toasted sesame oil. Toss until evenly coated and set aside.
- In another bowl, whisk together remaining toasted sesame oil, soy sauce, vinegar, wine, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger.
- Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts.
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